Chicken, Lentil and Barley Soup
1/2 cup dry lentils
1 cup sliced leeks or chopped onion (1 mid sized onion)
1/2 cup chopped red or green sweet pepper (1/3 green bell)
1 clove garlic, minced (2 cloves)
2 tablespoons butter
5 cups chicken broth (stock)
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed (skipped, none in house)
1 1/2 cups chopped cooked chicken or turkey (chicken thighs poached in stock before started soup)
1 1/2 cups sliced carrots (3 carrots)
1/2 cup quick-cooking barley
1 14 1/2 ounce can tomatoes, cut up
Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.